Pork stew with celery, carrots, Madeira and spices
6 servings
75 minutes
Pork stew with celery, carrots, Madeira, and spices is a culinary masterpiece of Mediterranean cuisine that embodies its warmth and rich aromas. The thick sauce infused with Madeira envelops tender pieces of pork seasoned with spices and aromatic herbs. Celery adds a light freshness to the dish while carrots contribute a sweet depth of flavor. Juniper berries and cinnamon impart subtle woody notes to the stew, transforming it into a true gastronomic delight. This stew is the perfect choice for a cozy dinner or festive gathering. It pairs excellently with boiled potatoes, highlighting the richness of flavors. When allowed to rest before serving, it reveals its flavor nuances, turning each bite into pleasure. Try it — and the Mediterranean will come alive in every bite!
1
Cut the pork into cubes (2.5-3 cm) and sprinkle with salt and pepper.
- Pork fillet: 900 g
- Salt: to taste
- Ground black pepper: to taste
2
Peel the carrot, cut one half into large pieces and chop the other half finely. Finely chop the onion and garlic. Slice the celery stalks into rounds.
- Carrot: 300 g
- Onion: 2 heads
- Garlic: 3 cloves
- Celery stalk: 6 pieces
3
Heat a large deep skillet and fry the pork in hot oil, stirring constantly. After about 10-12 minutes, remove the meat and place it in a bowl.
- Vegetable oil: 2 tablespoons
4
In the same pan, sauté finely chopped vegetables for 5-7 minutes, draining almost all the fat from the pan beforehand. Add spices, juniper berries, and continue sautéing for another minute.
- Onion: 2 heads
- Garlic: 3 cloves
- Carrot: 300 g
- Celery stalk: 6 pieces
- Dried thyme: 0.3 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Ground coriander: 0.3 teaspoon
- Rosemary: 0.3 teaspoon
- Juniper berries: 0.5 teaspoon
5
Pour Madeira into the sautéed vegetables and bring to a boil, stirring continuously.
- Madeira: 125 g
6
Return the meat to the pan, add canned tomatoes and large pieces of carrots. Bring everything to a boil again and continue cooking over moderate heat, stirring occasionally.
- Pork fillet: 900 g
- Canned tomatoes: 400 g
- Carrot: 300 g
7
About half an hour later, when the liquid thickens and the meat becomes tender, add peas to the stew, stir, and simmer for another 5 minutes.
- Canned green peas: 200 g
8
Before serving, remove the bay leaves from the stew and let it sit for at least 15 minutes. As a side dish — boiled potatoes.
- Bay leaf: 2 pieces